Aug 06, 2014 04:00PM ● Published by Cate Reynolds
4 to 6 potatoes, peeled and cooked until tender
Sharp cheddar cheese, grated
Drain your potatoes and get rid of all the water. Mash them until smooth. Essentially, make a large pot of mashed potatoes. Add the cheese and mix until melted and combined. The filling is subjective so feel free to play with a little bit. I like mine super cheesy.
4 cups flour
½ tsp. salt
3 Tbsp. butter
1 whole egg and enough water to make 1 cup
In a stand mixer with a dough hook, combine all the ingredients until soft and smooth. Place the dough in plastic wrap and cover anything you are not using at the moment. Roll the dough through a pasta machine until it gets to number 5. It will be very thin. If you don’t have a pasta machine, roll by hand. It’s very elastic and will stretch. With a round glass or cup, cut out circles. Fill half the circle with your potato filling and fold the other half over to make a half moon. Push the edges closed with your fingers, making sure it is completely sealed. If the dough gets too sticky, just sprinkle it with some flour. If the dough won’t seal closed, use a teeny bit of water to glue the edges. Bring a big pot of water to a boil. Drop in about 6 to 12 pierogies at a time, stirring carefully so you don’t break them. When they float to the top, they are done. Lay them on a baking sheet covered in parchment paper. Serve with sour cream.